CHAPTER I

INTRODUCTION

1.1 INTRODUCTION OF THE STUDY

Organizational studies, sometimes known as organizational science, encompass the

systematic study and careful application of knowledge about how people act within
organizations. I have done my organization study in Arockiya Annai Cashews, panikankupam.

This organization study helped us to learn and gain practical knowledge. Organizational
studies have become highly important because people from different backgrounds have to
interact with one another. In the current scenario people from diverse cultures, backgrounds and
even educational levels have come together to form a team.

In fact, it is not uncommon to see people with different cultural and ethnic backgrounds
interact with one another and can help to better understand human interaction in such situations.
An organization is born when people combine their efforts for some common purpose. It is a
universal truth that an individual is unable to fulfill his needs and desire alone because he lacks
strength, ability and resources. Organization study will give practical exposure about the
organization and its process it will help us in our future and also for our career. It will help us to
succeed in our career. Basically it involves the study of individual as well as group interaction
inside an organization. There are many factors that come into play when people interact with
each other not just as individuals but as a team as well. So we can safely say that aim to
understand these important factors and model on them.

The cashew industry ranks third in the world production of edible nuts. The world
production in 2000 at about 2 million tones of nuts-in-shell and an estimated value in excess of
US$2 billion. India and Brazil are the major cashew exporters, with 60 percent and 31 percent
respectively of world market share.

The average share of cashew to total area was the highest in Tamilnadu (77%) and better
demand for raw cashew nut was the most important factor that favoured cashew cultivation in
Tamilnadu. Cuddalore district in Tamilnadu state was considered to have the maximum area and

1
production under cashew than other cashew production districts in the state. In early years, the
cashew industry was mostly located in Kerala, which then had over 50% of cashew plantations in
the country. But land ceiling legislation restricted the expansion of cashew sowing in Kerala, as
demand for cashew nuts grew.

Cashew popularly known as the ‘Gold mine’ of wasteland was initially introduced into
the Cuddalore district from konkan coast of Kerala in the early 19th century during British period
mainly to meet out their demands of raw cashew nut, as the landscape favoured growth of
cashew trees. Cashew is generally grown on neglected land, soils prone for high degree of
erosion and usually no intensive soil disturbing activities are required for this crop.

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1.2 INDUSTRY PROFILE

The cashew industry is a traditional agro-based industry in India. It is considered

traditional mainly because of the low level of technology involved in the processing of
cashewnut. Though cashewnut was brought to India in the 16th century, it gained economic
importance only in 1920 with the export of 10,160 tonnes of nuts to the U.S.A. Until 1920,
cashewnuts were collected from the markets in villages and distributed among small-scale
processors. Cashewnuts were mixed with sand and roasted in open pots (Chattis) by the people
of those days. Cashew processing on commercial basis was initially started in Mangalore in the
present Karnataka State.' But by 1925 the business was started in Kollam in Kerala State which
later became the centre of the trade. The credit goes to Mr.Swaminathan, a native of Tamil Nadu,
for starting the first cashew processing industrial unit in Kollam.
Joseph Periera, an enterprising industrialist was the first to start a cashewnut factory in
Kollam in 1925 and introduced the modern method of roasting. 3 Many factories were started in
the later years. Availability of raw cashew nuts, low wages, railway and harbour facilities were
stated to be the reasons that prompted the starting of cashew processing units in Kollam. Though
the units had a humble beginning as small scale units, now they have become large-scale units of
Kerala. India exports about 90 per cent of the processed cashew nuts to other countries. Kerala,
which accounts for more than 60 per cent of production of the raw nuts and about 85-95 per cent
of the total export of cashew kernels from the country, has a near monopoly over the industry.
Another peculiarity of this industry is its very high concentration in and around Kollam in
Kerala.
India entered the world kernel market in 1925 itself with the export of 250 metric
tonnes of cashew kernels worth Rs.5 lakhs, although cashew nuts were exported to the U.S.A. as
early as 1920. The growth of cashew industry has been phenomenal since 1925. Today, in India,
there are about 1098 cashew processing factories with a processing capacity of more 33 than 12
lakh metric tonnes of raw cashew nuts. They can provide employment opportunities to 3.2 lakhs
people.

As per the annual report 2018-19 of Ministry of Agriculture and Farmer Welfare, cashew
is one of the top 10 most traded (i.e. exported as well as imported) agricultural products of India.
The major cashew production distribution in India is in the states of Kerala, Karnataka, Goa and

3
Maharashtra along the West Coast, Tamil Nadu, Andhra Pradesh and Orissa along the East Coast
and some in the states of West Bengal, Chhattisgarh, Gujarat, Jharkhand and North Eastern
States. The production and productivity of cashew is highest in the state of Maharashtra. Cashew
generates employment in the processing and agrarian sector of India employing over 3 lakh
persons with more than 95% of them being women. India led the production of cashews in 2015-
16 with a crop of 1,72,719 tonnes (kernel basis), which represented 23 per cent of global
production but recently India’s share in the world cashew nut market remained stagnant at 23 per
cent, while 58 per cent is now been controlled by Vietnam.

The cashew nut industry is broadly divided into the following categories:
Cashew nuts kernel (in shell) India’s total export for Cashew nuts kernel (in shell) to the
world in 2017 were US$ 16.3 million while import were US$ 1453.1 million. Major countries to
which India is exporting were Vietnam (US$ 15 million) and Côte d’Ivoire (US$ 1 million)
while importing from Côte d’Ivoire (US$ 301 million), Tanzania (US$ 301 million) and Guinea-
Bissau (US$ 254 million).
Cashewnut is a very nutritious and tasty food which is liked by all. It contains 46.9 per cent
Fat and 21.2 per cent protein. It also contains calcium, phosphorous and iron. Nuts as plant food,
contain no cholesterol, the fact is that no plants have cholesterol. Cholesterol is found in every
cell of every animal. Studies on chemical composition have indicated that 82 per cent of the total
fat content in cashew kernels in unsaturated fatty acids and that cashew kernels are free of
cholesterol. The role of balanced diet in contributing to a long and healthy life is undisputed.
Diet related diseases are quite common even among the people of the affluent Wes

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1.3 COMPANY PROFILE

The Arockiya Annai cashews is a manufacturer – exporter of cashews of different grades

was established in the year 1982 by Fathima Raj situated in panikankupam, panruti. Now the
company is maintaining by Antony Raj and the company is on the path of future expansion and
diversification. The company has 4 branches near to panikankuppam. The company exercises
with the Quality, Productivity, and speed.
Quality in every step of every process ensured by proper training, communication, and
feedback. Productivity by continuously reducing wastage of materials, machinery and effort and
updating technology and improving processes. Speed through planned performance and every
process being supplied its inputs of the requisite quality on time and supplying its succeeding
process on time.
The company import their raw materials from Nigeria and exports the cashews to France
and Canada. The company employed with 450 workers and their production rate is 4 tonnes per
day with the annual turnover of 70cr. The company provides more employment opportunities
and protect the interest of workers and give them statutory benefits such as minimum wages and
Bonuses.
1.3.1 Varieties
● White wholes.
● Scorched wholes.
● Desert wholes.
● White pieces.
● Scorched butts.
● Scorched pieces.

5
1.3.2 Manufacturing process

6
Cleaning
All raw nuts carry foreign matter, consisting of sand, stones, dried apple etc. The
presence of foreign matter in the roasting operation can be avoided by cleaning the nuts. The
raw nuts can be sieved by hand using a ¾ inch mesh sieve.

Soaking

The next stage is to soak the nuts in water to avoid scorching them during the roasting
operation. This can be done by placing the nuts in a 40-45 gallon drum or vat and filling it with
water until all the nuts are covered. After being left to stand for about ten minutes, the water
should be drained off via a plug near the base of the drum. The nuts should then be left for
periods of not less than four hours in order to allow the water left on the surface of the nuts to be
absorbed. The process of covering the nuts with water, draining and standing should be repeated
with the same nuts about three times until a moisture content of 9% is reached.

Where the production output runs from 2-10 tons of nuts per day, a simple cleaning and
conditioning arrangement can be used. Two people open the sacks of harvested nuts on a stand
and clean the raw nuts as they are moved along a flat sieve, to two vats which are used for
storage until the soaking process begins. Two vats are useful because one can be emptied while
the other is being filled.

Roasting

The application of heat to the nut releases the nut shell liquid and makes the shell brittle
which facilitates the extraction of the kernel when breaking the shell open. Three methods of
roasting exist: open pan, drum roasting and the ‘hot oil’ method. The latter is more suitable to
medium scale operations with associated higher equipment costs and viability of CNSL
collection.

● Open pan: An open, mild steel, circular dished pan of around 2 feet in diameter is
supported on a basic earth fireplace. When heated, 2-3lbs (1kg) of nuts are placed on the
pan at one time and stirred constantly. The CNSL starts to exude and then ignites. This
produces a long flame and black smoke. After approximately two minutes, the pan is

7
 dowsed and the charred, swollen and brittle nuts are thrown out of the pan. The moisture
evaporates quickly leaving the nuts ready for shelling.

● Drum roasting: The idea of continually feeding the nuts into a rotating drum over a fire
developed from the pan method. A slight horizontal slope in the mounting ensures the
movement of the nuts through the drum. The drum is pierced so that the flames touch the
nuts and the smoke is controlled by a hood and chimney arrangement. The nuts are
dowsed using a continuous spray.
This process was further modified by using the heat from the burning CNSL being
harnessed to roast the nuts some more. The roaster consists of a contained helical screw
which moves the burning nuts at a controlled rate. The design was a distinct
improvement, with little fuel being consumed and there being greater control on the
roasting time.

● ‘Hot oil’ method: The principle employed in this method is that oil-bearing substances
i.e. the shells, when immersed in the same oil at high temperature, will lose their oil, thus
increasing the volume of the oil in the tank. For this method, conditioning becomes
important. The equipment consists of a tank of CNSL heated to a temperature of
185190°C by a furnace underneath and a wire basket used to hold the nuts for immersion
into the tank. The depth of the basket must be sufficient so that the rim remains well
above the oil during the roasting. Immersion time can range from 1½ to 4 minutes.
About 50% of the liquid is extracted from the nuts.
Draining trays are needed at the end of the tank for the roasted nuts to dry and the residue
oil can be returned to the tank. Caution must be taken not to heat the tank to over 200°C
because at this point polymerization of the CNSL takes place. The temperature can be
maintained by continuous firing. The tank should be emptied and cleaned after each
day’s roasting. The life of a tank made of an eighth inch thick mild steel plate should
exceed one and a half years and can be constructed locally with welding facilities.

8
Shelling

The objective of shelling is to produce clean, whole kernels free of cracks. In India, this
operation has always been done manually. Other countries have difficulty in competing with the
great skill and the low wages of the Indian workers. Therefore, India has enjoyed a virtual
monopoly of cashew processing for a long time. Manual shelling is still relevant to the small
scale processor, although a close look at the mechanical option is advisable in all cases.

Separation

After shelling, shell pieces and kernels are separated and the unshelled nuts are returned
to the shelling operation. Usually blowers and shakers are used to separate the lighter shell
pieces from the kernels. The greatest problem is to recover small pieces of kernel sticking to the
shell. This is usually done manually from a conveyor belt used to carry all the sorted semi-
shelled nuts.

Pre-grading

Pre-grading can be done before or after drying the kernels and may greatly reduce the
final grading work. For large-scale processors pre-grading can be done mechanically, separating
mainly the whole from the broken kernels and sometimes separating the different size groups of
whole kernels. The shelled kernel is covered with the testa and to facilitate removal, i.e. to peel
in order to produce the blanched kernel, the shelled kernel is dried. This also protects the kernel
from pest and fungus attack at this vulnerable stage. The moisture content is approximately 6%
before drying and 3% after. It is important that the drying capacity is higher than the shelling
capacity in case of periods of heavy rainfall because the drying operation will be lengthened
since the kernels will absorb the moisture very quickly. Sun drying, where the kernels are spread
out in thin layers under strong sunshine is possible, however artificial drying becomes necessary
for medium or larger scale producers. Drying usually takes six hours, at a temperature of around
70°C. A uniform temperature throughout the drier is essential to avoid under drying or
scorching.

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 Turbine Ventilation Drying

Loading Door

Main
Door

Sight
Unloading Glass
Door

Hand Wheel

Peeling

At this stage, the testa is loosely attached to the kernel, although a small amount of kernels may
have already lost the testa during the previous operations. Manual peeling is done by gentle rubbing with
the fingers. Those parts still attached to the kernel are removed by the use of a bamboo knife. One
person can peel about 1012kg of kernels per day. The mechanised processes of peeling differ widely.
They include air-blasting, suction, a freezing operation and a system of rubber rollers. The operation has
a low efficiency due to the difficulty of removing the testa and the amount of breakages can be as high as
30%. Currently research and development is taking place to improve the viability of the mechanisation of
this operation.

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Grading
The grading operation is important as it is the last opportunity for quality control on
the kernels. With the exception of a few grading aids, all grading is done by hand. Power driven
rotary sieves are one mechanical method, another being two outwardly rotating rubber rollers
aligned at a diverging angle. For large operations looking towards export markets, it is necessary
to grade the kernels to an international level.

Packing
The normal packaging for export of kernels is in air-tight tins of 25lbs in weight. The
packing needs to be impermeable as cashew kernels are subject to rancidity and go stale very
quickly. The tin will be familiar to most tropical countries as it is a replica of the four gallon
kerosene or paraffin oil tin. If possible the tins are made locally as movement of empty tins
overseas is expensive. Alternatively, it might be arranged to purchase components and finish the
manufacturing locally. This may be done by arrangement with tin manufacturers. The output of
a tin manufacturing line is usually too large for one consumer but some cashew nut processors
have in fact installed their own tin making plant and supply other processors.

After filling and weighing, the cap should be soldered on in preparation for the ‘vita
pack’ process. This consists of removing all air from the tin and substituting this with carbon
dioxide (CO2). The advantages of packing cashew kernels in carbon dioxide are twofold.
Firstly, carbon dioxide is an inert gas and will not support life. Any infestation that may have
been present is therefore arrested. Secondly, carbon dioxide is soluble in cashew oil and goes
into solution as soon as the seals are made. In a short space of time, it can be seen that a
decrease in pressure takes place as the carbon dioxide goes into solution and the sides, top and
bottom are drawn inwards. Thus the kernels are held tight in the tin, preventing movement and
breakage during transport.
Carbon dioxide, being a heavy gas causes the upward displacement of air and will
remain in the tins after the filling process. Some large-scale machines will operate on six tins at
a time, creating a vacuum in each and then filling with carbon dioxide.

11
 Some processors do not have vacuum pumps and displace the air in the tin by feeding
in carbon dioxide through a small hole in the bottom of a side of the tin. The carbon dioxide
valve is turned off when all the air has been replaced. The holes in the tin are then sealed, with
the hole at the bottom of the side of the tin being done first, and the one on the top last.

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1.4 NEED FOR THE STUDY

● To study is to gain practical knowledge in the organization.

● To study about the working condition of the employees in the organization.
● To study about the organization structure of Arockiya Annai Cashews.
● To study about the various departments and function of the organization.

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1.5 OBJECTIVES OF THE STUDY

● To study the activities of all the departments in an organization.

● To gain familiarize with different departments and their functioning.

14
1.6 SCOPE OF THE STUDY

● The study will help the organization in determining various “pros & cons” not only in
present but also in forth coming ventures.
● It helps students to get a semi practical knowledge.
● It is useful for conducting research which used for future use.

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1.7 LIMITATIONS TO THE STUDY

● During the study the organization’s confidential information has not been provided.
● Time allotted for the organization study is limited and some processes are not briefly
explained.
● Findings of the study are based on the assumptions that the respondents have given
correct information.

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 CHAPTER II
MAIN THEME OF THE PROJECT

2.1 ORGANIZATION CHART:

17
ORGANISATION CHART - QUALITY CONTROL

Quality control

Manager

Mr. Kannan

Quality control

Executive

Mr. Jeevanantham

Quality Control

Assistant

Mr. Suresh Mondal

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2.2 DEPARTMENTS IN TPK SYNDICATES:

The various departments in tpk are;

 Administrative department
 Accounts department
 Purchasing department
 Human resource department
 Finance department
 Marketing department
 Maintenance department

2.1.1 ADMINISTRATION

It is a set of day-to-day activities that are related to financial planning, record keeping &
billing, personnel, physical distribution and logistics, within an organization. An employee that
undertakes these activities is commonly called an administrator or office manager, and plays a
key role in any organizations infrastructure, regardless of the scale. Many administrative
positions require of the candidate to have an advanced skill to set in the software applications.

2.1.2 ACCOUNTS DEPARTMENT

Accounting seeks to measure the results of an organization’s economic activities and

convey this information to management, regulatory agencies, consumers and employees. Under
this broad definition, the field includes distinct areas as auditing, management accounting,
financial accounting, international accounting, tax accounting and public-sector accounting.

RESPONSIBILITIES OF AN ACCOUNTING DEPARTMENT

Most people don’t realize the importance of the accounting department in keeping a
business operating without delays. That’s probably because accountants oversee many of the
back-office functions in a business-as opposed to sales, for example, which is front-line activity,
out in the open and in the line of fire. The accounting department is responsible for the
following:

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 ● Payroll,
● Cash collection,
● Cash payments,
● Purchasing register.

2.1.3 PURCHASING DEPARTMENT

The firm is involved in purchasing of varieties of materials in that particular place which
has a reasonable.

SUPPLIERS OF MATERIALS:

They purchase various materials from the different suppliers from Nigeria, Kerala,
Maharashtra, etc…

SUPPLIER SELECTION PROCEDURE:

The firm has following criteria to select the suppliers of materials. They are:

● The suppliers should be able to deliver the required materials in time and in large
quantity at the time of requirement.
● The goods are ordered on the basis of requirement

2.1.4 HUMAN RESOURCE DEPARTMENT

Human resources may be defined as the total knowledge skills creative abilities talent and
aptitudes of an organizations workforce as well as the value attitudes approaches and beliefs of
the individuals involved in the affairs of the organizations. It the talent and aptitudes of the
persons employed in the organization.

The early part of the century saw a concern for improves efficiency through careful
Design of work. During the middle part of the century emphasis shifted to the employee
Productivity. Recent decades have focused on increased concern for the quality of working life

20
total quality management and workers participation in management. These three phases may be
termed as welfare development and empowerment.

SCOPE:

PERSONNEL ASPECT:

This is concerned with manpower planning, recruitment, selection, placement, transfer,

Promotion, training and development, layoff and retrenchment, incentives, productivity etc.

WELFARE ASPECT:

It deals with working conditions and amenities such as canteens, crèches, rest and lunch
Rooms, housing, transport, medical assistance, education health and safety recreation Facilities,
etc.,

EMPLOYEES BENEFITS:

 ESI
 PF
 Free uniform and shoes
 Canteen facility for each meal at Rs.2
 Medical facility

WORKING DATA:

The total number of workers are 220 and out of them 85 employees are classified as
special trainees and 80 people are classified as advance trainees and there are 70 people under
officers category and out them 13 are classified as managers and remaining are staff supervisors.
The contract workers are separate and they are 120 in number.

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STATUTORY FACILITIES:

 Planned leave - 8 Days/year

 Casual leave - 15 Days
 Sick leave - 10 Days
 Section holidays - 2 Days
 Total - 45 Days

SHIFT HOURS:

 1st Shift - 6.00 am to 2.00 pm

 2nd Shift - 2.00 pm to 10.00 pm

 Night Shift - 10.00 pm to 6.00 am

 Central Shift - 8.00 am to 5.00 pm

2.1.5 FINANCE DEPARTMENT:

Financial management means planning, organizing, directing, & controlling the

financial activities such as procurement and utilization of funds of the enterprise. It means
applying general management principles to financial resources of the enterprise.

SCOPE:

INVESTMENT DECISION:

 It includes investment in fixed assets called as capital budgeting.

 Investment in current assets are also part of investment decisions called as working
capital decisions.

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FINANCIAL DECISIONS:

It relate to the raising of finance from various resources which will depend upon decision
on type of source, period of financing, cost of financing and the returns there by.

DIVIDEND DECISION:

It has to take decision with regard to the net profit is generally dividend into two types:

 Dividend for shareholders-dividend and the rate of it have to be decided.

 Retained profits-amount of retained profits has to be finalized which will depend upon
expansion and diversification plans of the enterprise.

FUNCTION:

ESTIMATION OF CAPITAL REQUIREMENT:

A finance manager has to make estimation with regards to capital requirement of a

company. This will depend upon expected costs and profits and future programmers and policies
earning capacity of enterprise.

DETERMINATION OF CAPITAL COMPOSITION:

Once the estimation has been made the capital structure have to be decided. This
involves short-term and long-term debt equity analysis. This will depend upon the Production of
equity capital a company is possessing and additional funds which have to be raised from outside
parties.

INVESTMENT OF FUNDS:
The finance manager has to decide to allocate funds into profitable ventures that there
is safety on investment and regular returns is possible.
FINANCIAL CONTROL:

The finance manager has not only to plan, procure and utilize the funds but he also has
to exercise control over finances. This can be done through many techniques like ration analysis,
financial forecasting, cost and profit control, etc.

23
2.1.6 MARKETING DEPARTMENT:

The great thing about a small team is the ability in still a marketing led ethos which can
become the operational soul of your business. It is depending on budget availability and the skill
of you may choose to outsource certain elements of the marketing process (such as market
research) or decide to do these jobs In - house. Responsibilities of the marketing
manager/director vary according to the Business but can include.

Marketing managers need to have good knowledge of the customer. This means
Building up an accurate picture using the resources that are available. It is important to take
personal opinion out of as many out of as many decision As possible you probably don’t think in
the same as way as typical customer.

2.1.7 MAINTENANCE DEPARTMENT:

The maintenance department is responsible for the smooth and proper working of all
machines. This department ensures that all the machines are maintained properly which is
necessary for the uninterrupted flow of production. The maintenance department is headed by
maintenance department performs mainly 3 types of maintenance works namely:

1. Preventive maintenance
2. Periodic maintenance
3. Breakdown maintenance

Preventive maintenance:

The maintenance works done for the prevention of machine Break down is known as
preventive maintenance, Lubrication, Oiling, greasing, etc.,

24
Periodic maintenance:

It is done monthly or weekly and it is a part of preventive maintenance. Examples of

periodic maintenance are cleaning and over hauling.

Breakdown maintenance:

It is done at the time of breakdown of machines, are informed to the department when it
occurs and the department attends the problem.

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2.2 OBSERVATION STUDY

2.2.1 Week 1:

 Day 1 : Company Profile

 Day 2 and Day 3 : Process
 Day 4 and Day 5 : Manufacturing department
 Day 6 : Purchase department
 Day 7 : Finance department

2.2.2 Week 2:

 Day 8 and Day 9 : Separation process

 Day 10 and Day 11 : Order process
 Day 12 : Welfare measures
 Day 13 : Training process
 Day 14 and Day 15 : Maintenance department

2.2.1 WEEK 1:

Day 1: Company Profile

I have visited the company and met Mr. Antony Raj. He says about their company
establishments and about the history of company. The Arockiya Annai cashews is a
manufacturer – exporter of cashews of different grades was established in the year 1982 by
Fathima Raj situated in panikankuppam, panruti. Now the company is maintaining by Antony
Raj and the company is on the path of future expansion and diversification. The company has 4
branches near to panikankuppam.

26
Day 2 and Day 3: Process

Getting the information about the process they are doing in the company. The quality in
every step of every process ensured by proper training, communication, and feedback.
Productivity by continuously reducing wastage of materials, machinery and effort and updating
technology and improving processes. Speed through planned performance and every process
being supplied its inputs of the requisite quality on time and supplying its succeeding process on
time.

Day 4 and Day 5: Manufacturing Department

I went to manufacturing section and observes the process.

● Cleaning.
● Soaking.
● Roasting.
● Shelling.

Day 6: Purchase Department

I gathered the information about the raw materials where they purchase and also about the
quantity. The firm is involved in purchasing of varieties of materials in that particular place
which has a reasonable. They purchase various materials from the different suppliers from
Nigeria, Kerala, Maharashtra, etc…

Day 7: Finance Department

I have learned the finance departments function held up in the company. It relate to the
raising of finance from various resources which will depend upon decision on type of source,
period of financing, cost of financing and the returns there by. The finance manager has not only
to plan, procure and utilize the funds but he also has to exercise control over finances. This can be
done through many techniques like ration analysis, financial forecasting, cost and profit control,
etc.

27
2.2.2 WEEK 2:

Day 8 and Day 9: Separation process

I observed the process of separation and grading of cashews. After shelling, shell pieces
and kernels are separated and the unshelled nuts are returned to the shelling operation. Usually
blowers and shakers are used to separate the lighter shell pieces from the kernels. The greatest
problem is to recover small pieces of kernel sticking to the shell.

Day 10 and Day 11: Order Process

Gathering the information relevant to importing and exporting. The suppliers should be
able to deliver the required materials in time and in large quantity at the time of requirement. The
goods are ordered on the basis of requirement
Day 12: Welfare Measures

It deals with working conditions and amenities such as canteens, crèches, rest and lunch
Rooms, housing, transport, medical assistance, education health and safety recreation Facilities,
etc. The interact with the employees and analyze their satisfactory level towards their work. The
observe the workers involvement in the work.

Day 13: Training process

Gathering information about the training and motivation given to the employees. Training
and career development provides valuable information required to identify needs, design training
programs and to evaluate training effectiveness. A clear idea of what is required on a job helps in
deciding what is to be learn and how.

i. Day book is maintained and testing is done to evaluate the workers.

ii. For the post of secretary 30 days of training is given.
iii. For post of tester training is given for three days
iv. For village level workers (VLW) 90 days training is given.

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Day 14 and Day 15: Maintenance department

The maintenance department is responsible for the smooth and proper working of all
machines. This department ensures that all the machines are maintained properly which is
necessary for the uninterrupted flow of production. The maintenance department is headed by
maintenance department performs mainly 3 types of maintenance works namely: preventive
maintenance, periodic maintenance and breakdown maintenance

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 CHAPTER III

FINDINGS & CONCLUSIONS

3.1 FINDINGS

● The company provides the transport facilities to the employees.

● Good relationship with employer and employees.
● The company is not fair with their promotional activities.
● They are not exporting to many countries.
● Lack of welfare facilities.
● The employees are dissatisfied with the working environment.

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3.2 SUGGESTIONS:

 The supervisor has to monitor the employees whether they are using safety equipment’s
otherwise have to give awareness about the consequences.
 Communication between the employees and management should be improve to find out
any empowerment among the employees.

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3.3 CONCLUSION

The organization study in wholesale industry reveals that most of the employees are not
subject to empowerment and they are less satisfied with their job and organization. Organization
structure is good and it is directly maintained by the active partners of the organization. The
relationship between employers and employees is effective and that makes them feel free and
express their opinion.

The study identified that, the organization provides good working environment,
adequate training and also gives freedom to employees. The company AROCKIYA ANNAI
CASHEWS have to improve their activities such as stated in suggestion to increase their
productivity, sales to get high turnover and gain in competition. And by this they may diversify
their products and would expand their business. The performance of the company is fair but they
have to improve appraisal activities to retaining the good employees.

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 CHAPTER IV

BIBLIOGRAPHY

4.1 BIBLIOGRAPHY

www.managementstudyguide.com

www.cashewindia.com

www.cashewcorporation.com

www.cashewinfo.com

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